Bove's In Milano

Wonderful place and the food is good and the price is very good

The meats are good. Breads good. Why only 3 stars for the food? For the price paid, a few things need an upgrade: The starters were underwhelming. Chicken was dry. Top class wagyu croquette lacked taste. (Sauce very tasty; but I pay for the wagyu croquette) The artichoke salade was super nice, but totally took over the taste of the 3 red prawns. Service was fine, but When some sauce was spilled on the table and knifeholder, I turned the knife holder up side down as a hint. They turned the knife holder back and didn’t clean. Everything could use a punch of salt or put this on the table. The meats were cooked to perfection. Mushrooms top. Service is kind and polite. Next time, I’ll skip entrata and go for dolce: we got Some lovely bites with the coffee, which must mean they have a good patissier in the kitchen.

The beef quality and dry age beef is really good here. They also offer very good wine to pair as well. The meat portion can be small or large depends on the google people and service is really friendly here.

The wine was delicious and we had a wonderful meal.

Everything was truly excellent! From the appetizers to the main course. Kudos to Daisy, who gave us the best advice.

A discovery in the heart of Milan, a well-kept place, quality cuisine and a selection of excellent products, thanks to Daisy for the excellent service

I've been to Dry Aged in Milan for lunch twice, and each visit has confirmed the restaurant's excellence. The atmosphere combines the feel of an urban pub with a refined punk style, with neon lights, posters, and the LED sign "Life is beautiful" that immediately defines the restaurant's character. The open kitchen, framed by a large porthole, allows you to follow the team's work and creates a direct connection between the table and the stove. The service is precise and warm, with a team of waiters and a chef who pamper the diners, expertly explaining the dishes and maturations. The house signature is the dry-aged meat, displayed in the cellar at the entrance, but the offering goes far beyond the simple steakhouse, focusing on slow cooking, rich sauces, and fresh pasta. Lunch begins with a welcome from the kitchen that is literally a single bite, yet extremely thoughtful and surprising: a canapé with leek cream, dry-aged meat, and sesame seeds that releases an unexpected intensity of flavor. Among the appetizers, the dry-aged mondeghili with sautéed baby spinach, saffron sauce, and mustard stand out, a well-rounded reinterpretation of a Milanese classic: crispy, juicy, and well-balanced in its spices. The Wagyu Croquettes, with their guanciale and sweet soy sauce, are the most convincing entry, with a crispy shell, a melting center, and a sweet soy sauce that binds and amplifies the flavor of the meat without weighing it down. The Japanese Wagyu A5 "Selezione Ginkakuji Onishi" with egg yolk and black truffle sauce is a dish of pure indulgence, precisely cooked and with fat that melts on contact with the palate, amplified by the aroma of truffle. The fresh tagliatelle with 36-hour dry-aged pulled beef ragù, parmesan cream, and rosemary oil are their signature dish and never disappoint: thin yet sturdy pasta, a rich sauce, and an enveloping creaminess. On a par, and perhaps even more surprising, are the Pata Negra tortellini with beef reduction: a savory yet balanced filling, fine pasta, and an intense reduction that makes it truly difficult to choose which of the two first courses deserves the highest spot. The rabbit stuffed with baby spinach and caramelized onion, Grana Padano sauce, and lemon-infused pumpkin demonstrates a confident hand even with white meats, with a well-balanced interplay of sweetness, savory flavors, and acidity. The homemade breadsticks, bread, and focaccia deserve a special mention: fragrant and flavorful, they immediately set the tone for the attention to detail and complement the entire meat dish with personality. The cellar offers numerous labels, with a focus on Italian wines and many natural and biodynamic options, supported by a knowledgeable and helpful service. Dry Aged is a restaurant that successfully combines research into meat, haute cuisine techniques, and a welcoming atmosphere that truly puts the guest at the center, even in its lunchtime service. Both visits confirmed a remarkable consistency, with dishes that are different but always executed with precision, flavor, and a strong personality. This restaurant fully deserves its five stars and invites you to return, following the seasonal evolution of the menu and continuing to compete, at every lunchtime, for the top spot between tagliatelle and tortellini.

Honestly the best restaurant we’ve visited in a while… as a traveller of 100+ countries and visited Milan multiple times. Dry Aged stands out. The waiter was deeply passionate and the chef was truly engaged in the reaction to the food. I recommend fully as the best restaurant in Milan!

The food wasn’t the best , also the steak you pay so much for so little, taste was good but nothing amazing, the cheek of overcharging the customer for the weight of the bone is crazy. There was at most 300 g of meat on the plate and the rest was just bone. We didn’t go for wine as the ambient wasn’t the best to be fair, so we just ate and left. If you looking to spend around 400£ than maybe you’ll leave the place full but in my opinion it’s not worth it for what you get. Better places in Milan for steak that don’t claim to be Michelin and the taste of their meats much nicer.

The desserts need perfecting, everything else is perfect. I highly recommend trying it.